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Prucia Plum French Liqueur 70 cl

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Rounding out the plum spirit offerings is UME, a delightfully tart and subtly sweet fruit liqueur with a rather unique quality… a dazzling royal purple hue. If Umeshu and Slivovitz are the plum spirits of the past, UME Plum Liqueur may very well be the plum spirit of the future. Conceived in 2020, UME takes inspiration from the traditional methods of Japan and Eastern Europe and brings them into the 21st century, resulting in a totally new yet familiar experience. Founders Jenn Toyzer and Katy Brandes partnered with California molecular spirits producer Endless West to, well, science the sh*t out of a new kind of plum liqueur.

Any time of year, umeshu is a sweet and sour way to enjoy Japanese culture and traditional booze. The flavorful shochu and tangy Japanese plums capture the spirit of Japan in a classic, readily available combination. Umeshu’s simplicity allows you a lot of creative enjoyment options. Homebrewing umeshu gives you better control over the flavour profile and alcohol content in an accessible way. The fruit extract is produced using maceration or mashing up fruits and leaving to ferment soaked in alcohol in stainless steel tanks for up to nine months. While rested, the brew is then cooled down to -5 degrees and kept in that temperature for five days, then micro-filtered and bottled. This delicious drink is produced by macerating ripened plums with grape spirit. After storing in the tanks for several months, the liqueur is then transferred to age to the old brandy barrels of the renowned Cognac brand “Louis Royer”.A multiple award winner, this remarkable, exceptional quality drink is presented in a dark glass bottle featuring an original label created in 1874. Summary Spice: I’ve chosen to amplify the cosy autumnal flavour this liqueur delivers by including a hint of spice using clove, star anise and vanilla. It’s a very subtle addition and purists can leave these ingredients out if preferred This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. You are thinking of Slivovitz. It is a fruit brandy made from damson plums. Read more about Slivovitz here. I’ve just strained the green walnuts liqueurs, both Polish and Italian. I hate to say it, but the Italian holds much greater promise. Perhaps I missed a step in my recipe note taking.

There’s more alcohol in liqueur than in wine (about 20% by volume), and you add it directly (as vodka, usually). Liqueurs are sweeter too – from 15 – 30% sugar (by weight). Sometimes higher. Making a recipe revolves around the amount of alcohol, sugar, and water you want in the final product. This recipe will yield about 25% alcohol (by volume) and 18% sugar (by weight). I wouldn’t go below 20% alcohol, but feel free to vary the sugar and alcohol to your taste.If you have a couple pounds of plums this summer and vodka, add sugar and aromatics to fashion you own plum wine for the holidays. This is something to make now for drinking later. Lapponia Lakka Cloudberry Liqueur is made from the rare wild cloudberry, growing in wetlands and marshes of Northern Hemisphere. Lapponia in Latin means Lapland and Lakka is the Finnish name for cloudberry. However, there is a description of how to make “plum wine” in a document called “Honcho Kagami” written in the Edo period about 300 years ago. Since sugar was a valuable commodity at that time, only a limited number of people could drink it rather than a drink for the common people. From mid-May to early June, it’s ume (Japanese plum) season here in California. During this short period of time when fresh ume is available, the Japanese make plum wine, or what we call Umeshu (梅酒) with still unripe and green plums. After a year, you can finally get to enjoy your plum wine. The flavor and fragrance of the plum wine ripen as itages, so make sure to store in a cool, dark place for years to come! You might want to start making two batches if you can’t stop drinking it. 😉

For this particular plum liqueur, I'm keeping the plums the star of the show but I'm providing some ideas for you under the section Expert tips.It’s perfect for sipping on its own,” she declared. “I can see this being served around the holidays.” The Maison Boudier was founded by Gabriel Boudoir in 1909 in Dijon. After he died in 1936, his widow sold the house to Marcel Battault who kept the trading name and later handed the business over to his son Perre Battault. The Maison Boudier remains in Battault family since, where it is successfully grown and developed, promoting the Boudier tradition. Endless West analyzed which molecules were responsible for the desired characteristics of a perfect plum liqueur, including fruitiness, tartness, sweetness, acidity, aroma and mouthfeel. Next, they went to work extracting identical molecules from plums, grapes, dark cherries, and other all-natural sources. UME’s stunning purple color? That comes from anthocyanin — a natural pigment found in red cabbage, lavender, and butterfly pea flower. Due to anthocyanin’s unstable pH, UME has a mesmerizing color-changing effect depending on the acidity or alkalinity of what it’s mixed with. Yeah, science!

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